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    Home » Recipes » Pizza

    Focaccia Pizza

    Published: Jul 21, 2021, Last updated: Apr 13, 2022 by Emily This post may contain affiliate links.

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    How to make the most delicious Focaccia Pizza from scratch. Soft and pillowy focaccia dough topped with the simplest no-cook tomato sauce, melted mozzarella cheese and fresh basil. Use this recipe as a base for whatever toppings you like!

    An overgead shot of a focaccia pizza cut into slices

    Living in Italy one of my favourite snacks was a big slice of focaccia pizza. It's soft and fluffy with a crunchy and delicious crust, topped with tomato and mozzarella. It's very similar to Pizza al Taglio (pizza by the slice) but a slightly different dough is used.

    It's the perfect snack or lunch on the go but also just as delicious for dinner with a glass of something bubbly.

    The toppings at our local bakery were always simple, you'd get anchovies and capers (my fav), Margherita, mushrooms or ham and artichokes but you can use this recipe as a base for any toppings you like!

    See the full recipe below including step by step photos, video, top tips and topping suggestions. Buon Appetito!

    Jump to:
    • Ingredients - what you need
    • Step by step photos & recipe instructions
    • Topping ideas
    • Recipe tips and FAQs
    • More incredible pizza recipes to try
    • 📖 Full Recipe

    Ingredients - what you need

    See the photo below that shows you everything you need to make our focaccia pizza plus some important tips on ingredients!

    An overhead shot of all the ingredients you need to make focaccia pizza
    • Flour - whenever I'm making pizza or focaccia I always use Italian 00 Flour, it's one of those ingredients I'm never without (you can read more about the best flour for pizza here) but if you can't find it you can use all-purpose flour instead.
    • Yeast - make sure to use instant or fast action yeast. My yeast does not need to be activated in water first so can be added directly to the flour. Check your packet instructions and if it needs activated simply add it to the warm water in the recipe.
    • Olive oil - use extra virgin olive oil for best flavour, you'll need it to add to the dough plus for greasing the baking tray.
    • Sugar and salt - the sugar feeds the yeast and helps it to grow and the salt adds flavour.
    • Passata - passata is jarred pureed tomatoes (uncooked) there's no added garlic or herbs. It's another essential ingredient for Italian cooking that I'm never without and it makes the perfect pizza sauce!
    • Oregano - I like to add dried oregano to the passata with a pinch of salt and pepper, that's it. If you want you can skip the oregano.
    • Mozzarella - Use fresh balls of mozzarella and not pre-shredded mozzarella which has less moisture (and flavour).
    • Basil - sprinkle over some fresh basil once the focaccia pizza is cooked, don't use dried!

    Step by step photos & recipe instructions

    Mix the ingredients - Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast) (photos 1 & 2).

    Knead the dough - Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic (photos 3-7).

    Step by step photos showing how to make focaccia dough

    Let it proof - Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean damp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size (photos 8 & 9).

    Step by step photos showing how to knead focaccia dough

    Turn your oven on - Pre-heat the oven to 480F/250C or as high as your oven will go.

    Make the sauce - Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels set aside.

    Shape the focaccia - Grease a large 17x11 inch baking tray with olive oil and place the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick (photos 10-12).

    Step by step photos showing how to assemble a focaccia pizza

    Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust (photos 13 & 14). 

    Add toppings and bake - Tear the mozzarella and place it all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting (photos 15 & 16).

    step by step photos showing how to put toppings on a focaccia pizza

    Topping ideas

    You can choose whatever toppings you like just like regular pizza. I like to keep it simple with some anchovies and capers or a classic Margherita with fresh basil but the list is endless, check out our ideas below.

    • Four cheese (top with any 4 cheeses you like or follow our quattro formaggi recipe)
    • Ham and artichokes
    • Salami, fennel seeds and red onion
    • Cheesy potato topping (it's seriously so good)
    • Prosciutto, mozzarella and fresh red chilli
    • Mushrooms

    Recipe tips and FAQs

    • Use instant yeast - make sure to use instant or fast action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can just add it straight to the flour. If it needs to be activated simply add it to the warm water 5 minutes before using.
    • Proofing the dough - let the dough rise in warm but not hot place until tripled in size. Don't put it in direct sunlight.
    • Kneading the dough - knead the dough for at least 10 minutes until it's smooth and elastic. This will ensure you have a super light and fluffy dough.
    Can I make this in advance?

    You can leave the dough at room temperature for up to 8-10 hours. If you'd like to make it up to 24hours in advance then store it in the fridge.

    What if I can't find passata, what else can I use?

    Passata is known as pureed tomatoes in the US or sometimes crushed strained tomatoes. If you can't find any you can blitz good quality canned plum tomatoes in a blender then strain it through a sieve to remove the seeds. Alternatively, you can use our quick cooked tomato sauce recipe.

    How long do leftovers last?

    The focaccia pizza is best eaten the same day or the next day and can be reheated in a hot oven. Leftovers can be covered in foil or in a storage container and stored in the fridge.

    Can I freeze it?

    You can freeze leftovers, defrost completely then reheat in the oven until hot.

    A close up of a slice of focaccia pizza with a bite out so you can see the fluffy texture

    More incredible pizza recipes to try

    • Quattro Formaggi Pizza (Four Cheese)
    • Cheesy Artichoke Pizza with Prosciutto Cotto
    • Anchovy Pizza with Capers (Pizza Napoli)
    • Sicilian Pizza (Lo Sfincione)
    • Basil Pesto Pizza with Mozzarella & Roasted Tomatoes
    • Taleggio Mushroom Pizza

    If you’ve tried this Focaccia Pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    An overgead shot of a focaccia pizza cut into slices
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    5 from 1 vote

    Focaccia Pizza

    How to make the most delicious Focaccia Pizza from scratch. Soft and pillowy focaccia dough topped with the simplest no-cook tomato sauce, melted mozzarella cheese and fresh basil. Use this recipe as a base for whatever toppings you like!
    Course pizza
    Cuisine Italian
    Prep Time 25 minutes
    Cook Time 15 minutes
    Proofing time 3 hours
    Total Time 3 hours 40 minutes
    Servings 8 servings
    Calories 388kcal
    Author Emily Kemp

    Ingredients

    For the dough

    • 4 cups Italian Tipo 00 Flour (500g)
    • 4 tablespoon olive oil plus extra for greasing
    • 2 teaspoon instant or fast action yeast (7g)
    • 1 â…“ cups + 1 tablespoon warm water (320ml)
    • ½ teaspoon sugar
    • ½ teaspoon sea salt flakes

    For the topping

    • ¾ cup passata (200g) aka tomato puree in the US
    • 2 balls fresh mozzarella (250g/8.8oz)
    • 1 teaspoon dried oregano
    • Salt and pepper
    • Small handful fresh basil

    Equipment

    • 17x11 inch baking tray (see notes)
    • Plastic wrap or clean damp kitchen towel

    Instructions

    • Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast).
      4 cups Italian Tipo 00 Flour, 2 teaspoon instant or fast action yeast, 1 ⅓ cups + 1 tablespoon warm water, ½ teaspoon sugar, ½ teaspoon sea salt flakes, 4 tablespoon olive oil plus extra for greasing
    • Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic.
    • Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean samp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size.
    • Pre-heat the oven to 480F/250C or as high as your oven will go.
    • Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels, set aside.
      ¾ cup passata, 2 balls fresh mozzarella, 1 teaspoon dried oregano, Salt and pepper
    • Grease a large 17x11 inch baking tray with olive oil and tip the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick.
    • Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust.
      ¾ cup passata
    • Tear the mozzarella and place all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting.
      2 balls fresh mozzarella
    • Sprinkle with fresh basil and serve.
      Small handful fresh basil

    Notes

    • Baking tray - we used a 17x1 inch baking tray which is quite large, it doesn't matter the size of your tray varies by a few inches. Try to make sure your dough is about ½ inch thick before baking.
    • Use instant yeast - make sure to use instant or fast-action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can just add it straight to the flour. If it needs to be activated simply add it to the warm water 5 minutes before using.
    • Proofing the dough - let the dough rise in a warm but not hot place until tripled in size. Don't put it in direct sunlight.
    • Kneading the dough - knead the dough for at least 10 minutes until it's smooth and elastic. This will ensure you have a super light and fluffy dough.
    • Leftovers and storage - leftovers will keep well for 1-2 days and can be reheated in a hot oven. Store leftovers in a sealed container or wrapped tightly in the fridge.
    • Freezing - you can freeze it in suitable containers or bags. Make sure to defrost it completely them reheat in a hot oven.

    Nutrition

    Calories: 388kcal | Carbohydrates: 52g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 179mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 3mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Pizza

    • Taleggio Mushroom Pizza
    • Nduja Pizza with Burrata, Parmesan and Basil
    • Quattro Formaggi Pizza (Four Cheese)
    • Cheesy Artichoke Pizza with Prosciutto Cotto

    Reader Interactions

    Comments

    1. Susen

      February 20, 2022 at 10:03 am

      This was fantastic, we couldn’t stop eating it. Thank you for the recipe5 stars

      Reply
      • Emily

        February 20, 2022 at 11:35 am

        Thank you so much, so happy to hear you enjoyed it!

        Reply

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